Tofu Cream Cheese

Name: Tofu Cream Cheese
Prep time: 10 min
Ingredients: 1 300g (or similar) block firm tofu (drained and pressed); 50 g cashews (soaked in boiled water for 15 minutes ); 1/2 lemon (juiced); 2 tbsp nutritional yeast; 2 tbsp refined/odourless coconut oil (melted); 1/2 tsp salt ((or to taste)); 150-200 ml soya milk; 1 handful fresh chives (chopped); 3 spring onions (finely sliced)

ginabnutrition.com

Your recipes

Prep Time: 10 minutes

Servings: 8

Author : Georgina Burgess

Ingredients

Remove All · Remove Spices · Remove Staples

1 300 grams (or similar) block firm tofu (drained and pressed)50 g cashews (soaked in boiled water for 15 minutes)1/2 lemon (juiced)2 tbsp nutritional yeast2 tbsp refined/odourless coconut oil (melted)1/2 tsp salt ((or to taste))150-200 ml soya milk1 handful fresh chives (chopped)3 spring onions (finely sliced)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add the tofu, soaked cashews, lemon juice, nutritional yeast, melted coconut oil, salt and milk to a food processor or blender and pulse until a smooth mixture forms. If it's too dry to blend, add some more soya milk and try again

Step 2

Stir in the chives and/or spring onions if using

Step 3

Pour into a small bowl, cover and let it set in the fridge for approximately 1 hour. This will last upto 1 week in the fridge